Vegetable Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 195 mg | (5 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 egg
- 70 grams Pastry flour
- 125 grams Red Beets
- 30 grams potatoes
- 100 grams grated Parmesan
- 20 grams butter
- 20 grams breadcrumbs
- salt
- peppers
- 2 Tbsps butter
- 2 tsps Poppy seeds
- 4 Tbsps grated Parmesan
Preparation steps
Separate the egg. Stir the flour with egg yolk, salt and 2 tablespoons cold water to form a dough. Knead by hand, cover and chill for 30 minutes in the refrigerator.
Peel the beets and potatoes, dice and cook in a little water for 20 minutes. Drain, allow to cool and puree.
Heat the butter in a pan and fry the bread crumbs while stirring. Fold the crumbs into the vegetable puree and season with salt, pepper and Parmesan.
Roll out the dough thinly on a lightly floured surface. Using a drinking glass 8 cm (approximately 3 inches) in diameter, cut the dough into 20 circles. Brush the circles with egg white, put 1 teaspoon of the vegetable puree in the middle, fold the dough over the filling and press down. Bring heavily salted water to a boil, then lower the heat and cook the ravioli for 8 minutes. Remove the ravioli with a slotted spoon and drain well.
Melt the butter in a pan. Distribute ravioli on plates and drizzle with butter. Sprinkle with poppy seeds and Parmesan and serve.
